The other night I was piecing supper together. I threw some potatoes in the oven, knowing that would get everyone filled up. Then I went to the garden to see if there was anything there that might fill that fresh and green void we all feel this time of year.

There are beds covered in hay and decaying manure. There is a bit of kale and turnip greens that somehow survived our colder nights. And much to my surprise, the Chinese cabbage, radishes, and even the lettuce were still standing. The mini cold frames Stewart put together gave us a bowl full of lettuce and dinner began taking shape.

But somehow even more vegetables seemed needed so I pulled the cauliflower and Brussels sprouts which are, most definitely, store bought from the fruit and vegetable basket. I could eat plates of these for a meal, and even little Joshie is eating them by the handful so with some scrambled eggs and Mabel cottage cheese, supper was settled.

By the time the potatoes were done, the salad washed and chopped, and the firewood beginning to come in the front door, the skillet was sizzling with simple, every day ingredients. I continue to make this dish, or some variation from it because it never ceases to surprise me what a sauteed onion and a bit of time in a cast-iron skillet can do for just about any vegetable.

Pan-Fried Cauliflower and Brussels Sprouts


  • 1/4 cup coconut oil or lard
  • 1 large onion, chopped
  • 3/4 lb Brussels Sprouts
  • 1/2 large head cauliflower
  • salt and pepper to taste


Prepare the Brussels sprouts by cutting off the tips and quartering. Separate the cauliflower into small florets approximately the same size as the Brussels sprouts quarters.

Put a large cast-iron skillet over medium-high heat and add the chopped onion. Saute for 3-4 minutes or until it begins to get just a bit of color and add the remaining vegetables.

Cook for five minutes, stirring occasionally, and then lower the heat to medium-low. Cook an additional 3-5 minutes or until vegetables are golden and have just a bit of bite left to them. Season with salt and pepper to taste.